Panettone

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(2 ratings)

Member recipe by sweetunique

Servings

Serves 1 - 3 Loaves

This is the Italian answer to Christmas cake. A lovely textured, citrus infused cake or bread that will satiate an appetite for something sweet and delicate to accompany tea or coffee. For this recipe you will need 3 baking-safe panettone paper moulds. Be sure to use paper moulds that are intended for baking.

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Method

To make sponge, warm a small bowl by rinsing it with hot water. Pour in warm water and sprinkle 1 sachet yeast on it. Let stand until yeast has dissolved. Stir in 60g of the flour, cover with cling film, and let stand 30 minutes, or until doubled. Sprinkle remaining yeast over warm milk. Let stand until dissolved. Beat together sugar, eggs, egg yolks and vanilla. Stir in milk-yeast mixture. Add sponge and stir until well incorporated.

Combine butter and remaining flour until crumbly. Slowly pour in egg mixture and beat on high speed 3 to 4 minutes, until dough is elastic looking and long strands form. Beat in fruit and zests. Turn dough into oiled bowl, cover with cling film, and leave in a warm place to rise until doubled, about 2 to 3 hours.

Fold down moulds to form a 7cm cuff. Brush inside and out with melted butter. Turn out dough onto a lightly floured work surface and knead a few times to deflate. Divide dough into 3 pieces. Roll each piece into a ball and drop into prepared moulds. Place bags on a baking tray about 10cm apart and cover loosely with cling film. Let rise in a warm place until doubled again, about 2 hours.

Heat oven to 200 C / Gas 6. Cut an X in top of each loaf with oiled scissors. Combine egg yolk with cream. Brush tops of loaves lightly with egg wash.

Place baking tray in bottom 1/3 of oven. After 10 minutes, lower heat to 190 C / Gas 5. Bake for 30 more minutes; if tops get too brown, cover with foil. Loaves are done when a wooden skewer inserted into centre comes out clean. Cool on wire rack.

Comments, questions and tips

I really liked this recipe, but it definitely needed much longer in the Kenwood in order to become really elastic. The flavours are lovely and the cooking time pretty accurate. I found it needed longer to rise though - about an extra two hours. Apart from that, a really good all round apnettone recipe. Thanks :)

David Griffiths

26th Jan, 2018

Can a Panettone Classico be made in a breadboard

Palmer1063

12th Nov, 2014

What size are the paper moulds. There are many sizes on the market.
Why do you use tablespoon measurements for the butter instead of weight?
In stage 3 , why does it say "brush inside and out " of the paper moulds?

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